Squash With Apple

Recipe from “Better Crocker’s Cookbook”

2 lbs butternut or delicata squash

1/4 cup maple syrup or packed brown sugar

1/4 cup butter, melted

1 tablespoon flour (whole wheat is fine)

1/2 teaspoon mace or nutmeg (I also like to throw in a little) cinnamon, allspice, and/or ground cloves)

2 lbs apples

Cut squash in half vertically.  Remove seeds and "guts."  Peel with vegetable peeler or large  knife.  (I usually find peeling easier if the squash is first cut in half horizontally.)  Cut into 1/2 inch slices.  Core and slice apples into 1/2 inch slices.

Mix apples and squash in ungreased baking dish.  In another container, mix maple syrup, butter, flour, salt, and spices.  Pour liquid mixture over squash mixture.  Cover and cook in oven preheated to 350 degrees until squash is tender, 50 to 60 minutes.

Rutabaga and Apple Bisque

recipe from "Vegetable Literacy" by Deborah Madison

about 1/5 pounds rutabagas (about one medium-large rutabaga)

2 tablespoons butter, plus more to finish

1 large leek, white part only, thinly sliced (I also use some of the light green part)

2 tart apples, cored and sliced (I've also used sweeter apples)

1 small orange-fleshed sweet potato and/or 2 orange carrots, scrubbed and chopped

1/2 teaspoon herbes de Provence (dried savory, majoram, rosemary, thyme, and oregano)

sea salt

4 to 5 cups chicken or vegetable stock

1/2 cup half-and-half or milk

Freshly ground white pepper

Thickly peel the rutabaga and chop them into a rough dice.  You should have about 4 cups.

Melt the butter in a soup pot over medium-low heat.  Add the leek, apples, sweet potato, rutabagas, and herbs de Provence.  Season with salt, add 1 cup of the stock, cover, and simmer for about 15 minutes.  Add the remaining 4 cups stock, bring to a simmer, re-cover, and cook until the vegetables are tender, about 30 minutes, depending on the size of the vegetable pieces.

Let the soup cool slightly, then puree in food processor or blender, and return it to the pot.  Add the half-and-half and heat through.  Taste for salt and season with pepper.  Stir in a little extra butter.  The soup will be thick, creamy, and delicate.  Serve hot.

With crunch: Finish with croutons or with fresh bread crumbs crisped in butter.  Or add texture to this soup by stirring in some cooked rice, spelt, or chewy grain.

With smoke: Start the soup with some chopped bacon or smoked paprika for added richness and a smoky flavor.

With a green garnish: Add slivered arugula leaves or watercress sprigs for their contrasting peppery taste.

Squash With Orange

Recipe from "Kid Favorites Made Healthy"

butternut squash (can also use delicata, but butternut is better in this recipe)

1/3 cup orange juice

1 Tablespoon maple syrup (brown sugar probably would work, too)

a dash of cinnamon

1 Tablespoon butter

Cut squash in half vertically.  Remove seeds and "guts."  Peel with vegetable peeler or large  knife.  (I usually find peeling easier if the squash is first cut in half horizontally.)  Then chop squash into 1" cubes.  Grease 2-3 quart baking dish and put squash in it.

In a separate container, mix orange juice, maple syrup, and cinnamon, then pour over squash.  Dot with butter.  Bake in oven preheated to 425 degrees for 30-40 minutes, stirring once partway through.  The squash is done when it is tender when pricked with a fork.

 

Kohlrabi With Lemon

2 kohlrabi

water

2 Tbs butter

1/2 tsp or so dill

zest of 1 lemon

1/2 c lemon juice

1/2 c milk

2 Tbs - 1/4 c flour

1 egg

Peel kohlrabi.  Cut in half, then slice into 1/4 inch half moons.  Zest lemon, juice lemon, and mix lemon juice and milk.  Beat egg.  Bring water to boil and steam kohlrabi for several minutes, until fairly soft.  While kohlrabi is cooking, melt butter.  Stir in lemon zest and dill.  With burner on medium-low, stir in some of the flour, then some of the lemon-milk mixture.  Continue alternately adding each and stirring continuously, gradually forming a thick, rue-like sauce.  Beat in the egg thoroughly and cook for one minute more.  Remove from heat, stir in kohlrabi, and serve warm.

Potato Dumplings With Cabbage

Dumplings

3 eggs

2 cups flour*

1/2 cup water

3/4 cup mashed potatoes

Cabbage

1 small head cabbage 2 Tablespoons butter

1 medium to large onion

Put potatoes on to boil for mashed potatoes.  Beat eggs in medium to large mixing bowl.  Beat in water.  Mix in flour.

Partway through cooking potatoes, put large pot of water, with water four to six inches deep, on to boil.  (This large pot is what you'll cook dumplings in.

Once potatoes are mashed, measure out 3/4 cup and add to dumpling dough.

Chop cabbage and onions.  Melt butter.  Add onions and sauté for several minutes, stirring frequently.  Add in cabbage.  Cook for several more minutes, until cabbage wilts and changes color, turning off by the time it just begins to turn brown.

When water in big pot boils, plop in heaping eating teaspoons (rather than the kind for measuring) of dumpling dough.  Put in as many as can comfortably fit in your pot, often four to eight.  Cook the dumplings until sixty seconds after they rise to the surface and float, fishing them out with a slotted spoon.  Check a couple of your first batch.  If they're still runny in the middle, tinker with the cooking time.  You can continue cooking batches of dumplings and putting in a covered dish until you're satisfied you'll have enough for your meal.

Serve dumplings on top of cabbage.

*I generally believe everything, short of angel food cake, perhaps, can be made with at least 50% whole wheat flour, and often 100%, but I really find that going above 25% whole wheat flour has a negative impact on the texture of the dumplings.  If using any whole wheat flour for the dumplings, use flour from soft white wheat (different than white flour!), if possible.

Bok Choi With Peanut Sauce

1 bag bok choi or 3/4 lb Napa cabbage

3 Tablespoons peanut butter

1/3 cup warm water

1-2 Tablespoons peanut or canola oil

Roughly chop bok choi.  Thoroughly mix peanut butter and water in cup (peanut butter dissolves better if water is warm).  Heat oil in wok or frying pan.  Add bok choi and cook several minutes until wilted, stirring frequently.  Add soy sauce mixture and cook for several minutes, until sauce has thickened

Bok Choi With Ginger

1 bag bok choi or 3/4 lb of Napa cabbage

1 square inch or so ginger root

1-2 Tablespoons peanut or canola oil

3 Tablepsoons soy sauce

1/3 cup water

Roughly chop bok choi.  Mix soy sauce and water in a cup.  Heat oil in wok or frying pan.  Add ginger root and cook, stirring constantly, for thirty seconds.  Add bok choi and cook several minutes until wilted, stirring frequently.  Add soy sauce mixture and cook for a couple more minutes.

Kohlrabi With Dill

2 kohlrabi

2 Tbs butter

several cloves garlic

1 tsp dill

Peel kohlrabi.  Cut in half, then slice into 1/8-1/4 inch half moons.  Peel garlic and crush or chop finely.  Melt butter.  Stir in garlic and dill and cook for thirty seconds on medium low.  Stir in kohlrabi, coating all thoroughly with butter.  Cook until the kohlrabi is tender, being careful not to burn the butter or garlic.  This may take a while, depending on how thick your kohlrabi is, about eight minutes.

Kale Tabouli

1 cup bulgar (or used cooked quinoa and omit hot water)

several cups hot water

1 bunch kale (preferably not Lacinato)

1 large-ish onion (red is best, but any will do)

1 large tomato or a pint of cherry tomatoes (optional)

1 cucumber (optional)

zest of 1 lemon

2 lemons

several tablespoons olive oil

1 teaspoon (dried) dill

feta cheese (optional)

Boil water.  Put bulgar in large mixing bowl.  Pour boiling water over bulgar so it's about an in or so above the bulgar.  Soak for twenty to thirty minutes.  Tear kale leaves off stalk and finely with large knife or in food processor.  Chop onion.  Chop tomato and cucumber, if using.  (I leave them out when they're out of season, but there's nothing better than black cherry tomatoes and yellow cucumbers in tabouli in the summer.  Throw in a few Sungold cherry tomatoes for extra visual pow!)  Zest lemon.  Juice the lemon and mix with olive oil and dill.  Once you're ready to mix other ingredients into bulgar, first pour out any excess water.  Stir vegetables and lemon zest into bulgar until evenly mixed, then mix in dressing and feta (if using).  Refrigerate for at least an hour before serving.  If you're in a hurry, you can throw the tabouli into the freezer for twenty minutes instead.  Just don't forget about it in there!

Salad Turnips With Pears Recipe

1 bunch salad turnips (about 6 medium)

1-2 pears

1 medium onion

2 tablespoons butter

1/2 a lemon

1/4 cup walnuts (optional)

Slice the turnips into thin rounds, about 1/8 inch thick.  Slice up an equal amount of pear into bite-sized pieces about the same thickness or a little thicker than the turnips.  Chop one medium onion (erring on the side of medium-small rather than medium-large).  Squeeze lemon juice.  Melt one to two tablespoons of butter in a medium or large frying pan.  Add the onions and sautee for several minutes until clear.  Add the turnips and sautee for several minutes, until they just begin to get soft when pricked with a fork.  (If at any point in the sauteeing process, things seem to get dry, add a little more butter to your pan.)  Add the pears and sautee until it just begins to get soft.  Pour in the lemon juice and the walnuts (if using), and stir.  Cook for another minute or two until the turnips and pears are pretty soft.  Serve warm.